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Sous Vide Tortilla Soup with Shredded Pork Recipe

Sous vide tortilla soup with shredded pork

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

I'll often cook my meat ahead of time and then add it to soups, stirfries, and other dishes people don't think of as being done sous vide. This is my take on tortilla soup, a spicy, sour, rich and flavorful meal in a dish!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Tortilla Soup with Shredded Pork Recipe

  • Published: October 20, 2021
  • By Jason Logsdon, Amazing Food Made Easy, ISVA President
  • Total Time: 18 to 24 hours
  • Cooks: 156°F (68.9°C) for 18 to 24 hours
  • Serves: 8

Ingredients for Sous Vide Tortilla Soup with Shredded Pork

  • For the Shredded Pork

  • 1 pound pork shoulder (450g) (I personally love Snake River Farms and Crowd Cow)
  • 1/4 teaspoon paprika, preferably smoked paprika (1ml)
  • 1/4 teaspoon garlic powder (1ml)
  • 1/8 teaspoon ground coriander (0.5ml)
  • 1/8 teaspoon ground cumin (0.5ml)
  • 1/8 teaspoon chipotle pepper powder, or other chile powder (0.5ml)
  • 1/8 teaspoon ground cinnamon (0.5ml)
  • For the Tortilla Soup

  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 jalapeño, diced
  • 4 cloves garlic, coarsely chopped
  • 6 tomatoes, diced, preferably paste tomatoes
  • 6 cups chicken stock (1420ml)
  • 2 tablespoons cornmeal, optional (30ml)
  • To Assemble

  • 2 avocados, peeled and sliced
  • 4 corn tortillas, cut into thin strips, optional
  • Cheddar cheese, optional
  • 1 to 2 jalapeño peppers, sliced
  • Fresh cilantro, chopped
  • Sour cream, optional
  • 8 lime wedges
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Cooking Instructions for Sous Vide Tortilla Soup with Shredded Pork

For the Shredded Pork

Preheat the water bath to 156°F (68.9°C).

If the pork shoulder is too large to fit into a bag, cut it into multiple pieces. Mix the spices together in a small bowl then coat the pork with them. Place the pork in a sous vide bag then seal. Place the bag in the water bath and cook the pork for 18 to 24 hours.

For the Tortilla Soup

Heat some oil in a pot over medium heat. 

Add the onion, carrot, peppers, jalapeño and garlic to the oil and cook until softened. 

Add the tomatoes, chicken stock, and cornmeal. Bring to a simmer and let barely simmer uncovered for at least 20 minutes, and up to 60 minutes, for the vegetables to break down and the soup to reduce and thicken.

To Assemble

Take the sous vide bag out of the water and remove the cooked pork shoulder. Dry it off thoroughly with a paper towel or dishcloth. 

Quickly sear the pork for 1 to 2 minutes per side, until just browned, then remove from the heat. 

Shred the pork with a fork and tongs then lightly salt it. You can add the pork juices to the tortilla soup for extra porky flavor.

Place a ladle or two of tortilla soup into a bowl. Add a handful of shredded pork. Top with the avocados, tortilla strips, cheddar cheese, and jalapeño slices. Sprinkle with cilantro, add a dollop of sour cream and serve with a lime wedge on the side.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: ISVA Sous Vide Recipe Collection, Pork, Pulled Pork, Soup, Sous Vide Pork , Sous Vide Pork Shoulder , Sous Vide Pulled Pork , Sous Vide Recipes, Sous Vide Soup

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